Mexican Lamb Stew

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb lamb roast, cut in 3/4 inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 jalapeno, seeded and chopped
• 1 garlic clove, minced
• 1 1/2 cups water
• 1 tablespoon chili powder
• 2 teaspoons dark brown sugar
• 1 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) can kidney beans, rinse & drain
• 1 (16 ounce) can pink beans, rinse & drain
• 2 teaspoons cilantro, minced

Recipe

• 1 in a large pot brown lamb cubes in oil over medium high heat. remove meat and keep warm.
• 2 in the same pot saute onion, celery, jalapeno, and garlic in remaining oil until tender about 5 minutes.
• 3 stir in the water, chili powder brown sugar, cumin, salt and pepper.
• 4 return meat to pot and bring mixture to boil. reduce heat, cover and simmer 30 minutes.
• 5 stir in tomato paste and beans. return to boil. reduce heat, cover and simmer 20 more minutes or until meat is tender and beans are heated through.
• 6 garnish servings with cilantro.